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Messages - narvin

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976
Yeast and Fermentation / Re: Yeast starter time question
« on: October 14, 2014, 11:09:43 PM »
If one examines a Peter Austin designed/Alan Pugsley installed brewery closely, one finds a device that I like to refer to as a Yorkshire shower head.  This device is used to rouse and aerate the yeast during fermentation (yes, I said rouse and aerate the yeast during fermentation), as can be seen at time 0:12 in this video shot at the Blacksheep Brewery in North Yorkshire: http://www.youtube.com/watch?v=KJmLNj14C_w.   It can also be seen in the following video, which was shot a Peter Austin designed /Alan Pugsley built brew pub in Baltimore, Maryland: http://www.youtube.com/watch?v=HGIThQ7w0ls (the device is also used to aerate wort).

Yep, Steve Jones at Oliver's/Pratt Street Ale House in Baltimore (about a block from Camden Yards) still uses Ringwood and open fermenters in the 20 year old system... however, they're finally moving production out of the basement of the 1800s building to a dedicated brewery to expand capacity.  I hope they stick with open fermenters though.

He gets beastly atteuation and never has what I'd call "excessive" diacetyl for the style, and I think the rousing/aeration is definitely a big factor.

977
The Pub / Re: Pay to Play - Pretty Things Rant!
« on: October 14, 2014, 09:07:09 PM »
Angry response from "The Lower Depths" bar:

https://app.box.com/s/f7pk06ins2dpbg4zdlkl

978
The Pub / Re: Pay to Play - Pretty Things Rant!
« on: October 14, 2014, 02:29:43 PM »
So the breweries are paying the bars directly, or through their distributors?  Seems to me that a good distributor would want to get their beers out there, so the brewery itself wouldn't need to do this.  Do they have a three-tier system in Massachusetts?

979
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 13, 2014, 10:00:51 PM »
Got the brew in yesterday, now the rain is back.  Thanks brew gods!

980
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 11, 2014, 04:11:28 PM »
It's raining... I was hoping to get my first brew in since mid-summer but it will have to wait for tomorrow.  I'm planning a hoppy Belgian blond in the style of Hommerlbier... yum.

981
Equipment and Software / Re: 15.5 gal stainless fermenter
« on: October 11, 2014, 02:18:12 AM »
Pbw through spray nozzles works wonders to remove stubborn krausen gunk.  Carboy washer hasn't failed me yet:

http://www.youtube.com/watch?v=4MDBdirxAZ0

982
Equipment and Software / Re: 15.5 gal stainless fermenter
« on: October 10, 2014, 10:36:55 PM »
Cleaning pretty easy?

Yes, I already have a carboy/keg washer that I build, and the opening where the spear would be is slightly larger than a standard carboy. 

983
Equipment and Software / Re: 15.5 gal stainless fermenter
« on: October 10, 2014, 07:24:45 PM »
Yep, another bonus is that it will fit in a 5 cu. ft freezer, while a conical would require something larger than I have space for in my laundry room.

984
Equipment and Software / 15.5 gal stainless fermenter
« on: October 10, 2014, 06:07:52 PM »
http://www.beveragefactory.com/draftbeer/home_brew/kegs/Kegco_KEG1215_drop_in_valve.html

Yep, it's a keg. Take the spear out and you effectively have a large stainless carboy.

You can hook up a fancy stainless apparatus for racking/thermowell/airlock on the top if you want since a 2" tri-clamp fits on a Sankey. Some places sell them pre-assembled, but it's going to cost as much as the keg itself.  I just use a carboy cap with a large hose clamp around it and it can hold enough pressure for racking.


985
General Homebrew Discussion / Re: AHA Financials
« on: October 10, 2014, 05:56:39 PM »
Wow... I had no idea things go so contentious in the 90s.

http://hbd.org/hbd/archive/2753.html#2753-15

986
All Grain Brewing / Re: Alternative to lactic acid
« on: October 10, 2014, 02:24:18 AM »
Most homebrew supply shops sell 10% phosphoric acid.  You need to use more of it than lactic, but it's incredibly safe.  Phosphoric acid is the main ingredient (along with sugar and water) in cola.

987
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 08, 2014, 03:09:58 PM »
The induction range is a great idea, and I've considered it but currently brewing outside the propane burner is more convenient.  Maybe in the future when I have room for an indoor brew rig.

Although, I could buy a lot of propane for the price of a good induction cooktop that can hold a large kettle.

988
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 08, 2014, 02:48:13 PM »
The induction range is a great idea, and I've considered it but currently brewing outside the propane burner is more convenient.  Maybe in the future when I have room for an indoor brew rig.

989
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 08, 2014, 01:49:39 PM »

What does a clad bottom have to do with the situation you describe?

Mainly it means I have to crank up the burner to the max to get a good boil.  And it makes the pot heavy.  Clad bottoms are great for not burning stew, but for brewing it just makes thing inefficient.  I'm semi-serious, though, when I say that I'd rather quit brewing than pay the price for a Blichmann kettle  ;)

990
All Grain Brewing / Re: How long is a FWH?
« on: October 08, 2014, 06:01:31 AM »
As far as IBUs, science has proven that you get more IBUs out of FWH than conventional bittering hop additions, and that the flavor difference

Well, to be pedantic "science" did not prove anything about the flavor.  A single experiment conducted using the scientific method showed a taste difference, but there's really no statistical significance here, or an analysis  of the complexities of taste.

If science could even prove what beer flavor is, that would be a major breakthrough.  But we can barely quantify how hundreds of different chemical compounds combine to make a single flavor.

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